Ingredients
1 med butternut squash
2 tbsp vegetable oil
3-4 tbsp chopped ginger
2-3 large garlic cloves
1 med yellow onion (chopped)
4 cups chicken/veggie stock
3 tbsp yellow or white miso
1/2 tsp salt
1/4 tsp white pepper
juice of 1 orange
1/2 and 1/2
Preparation
-Peel squash and chop into 1" cubes (4 1/2 cups) -Saute onion, ginger, garlic in oil. Once soft add squash and saute another 5 min -Add stock and cover. Simmer 30-40 min to soften squash -Add miso, salt, pepper and juice. Puree in blender. Cool and Refridgerate.
